Monthly Archives: April 2009

Sōmen

Somen is served in the summer as a cold noodle dish. When the heat is unrelenting, cool off with this quick, refreshing meal!

Posted in Noodles, Traditional Recipes | Tagged , , , , , | 8 Responses

Dashi

Many, many years ago, my cousin told me she made udon from homemade dashi. When I asked her about the taste, she said it added more depth to her broth and raved about how delicious it was. Dashi is a simple fish stock frequently used to cook any number of dishes like miso soup, namasu, […]

Posted in Basic Techniques | Tagged , , , , , | 8 Responses

Humble Beginnings

I love Japanese food for its simplicity and ability to meticulously compliment the natural flavor of its ingredients. You could say this is a matter of personal taste, but Japan has an undeniably high standard when it comes to food. You don’t need a Michelin guide to tell you—it’s hard to find a bad meal […]

Posted in Perspectives | Tagged , , , , , | 2 Responses
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